High protein chicken dill soup

You’re going to love this high protein chicken dill soup! It’s loaded with antioxidant rich veggies and herbs along with high fiber chickpeas that promote feelings of fullness.

For my clients going back into the office this week, it can be a tough transition to start meal prepping. This soup is a great option to make in advance and keep on hand during the busy workweek.

The lemon and dill not only help impart a freshness to the dish, they also provide a boost of vitamin C to boost immune function and to help the body absorb iron!

Here’s what you’ll need:

Yields 3-4 servings

• 2 celery stalks, diced
• 3 carrots, diced
• 1 small zucchini, diced
• 1 yellow onion, diced
• 2 garlic cloves, chopped (let sit for 10 minutes to build up allicin levels)
• 34 ounces Kettle & Fire Chicken Turmeric Ginger Broth (use code KA365569 for 25% off)
• 1/2-3/4th teaspoon red pepper flakes (depending on preferred spiciness level)
• salt and pepper to taste
• 1 tablespoon avocado oil
• 1 large chicken breast, skinless & boneless
• 1-2 tablespoons fresh dill, chopped
• 1 lemon, sliced into wedges

Directions:

1. Chop all veggies and sauté in a large pot with avocado oil.
2. Add the raw chicken to the pot and add salt, pepper and broth. Cook over medium-high heat for 10-12 minutes or until chicken is cooked through.
3. Once cooked, remove the chicken and add chickpeas. Cook for 4-5 minutes.
4. Shred chicken then add back to the pot.
5. Divide the soup between bowls add dill and serve with lemon wedges to squeeze over top. Enjoy!

Options:

To make vegan, omit chicken and use vegetable broth

Interested in nutrition counseling? Contact us here to get in touch!